Indulge in the Heavenly Combination of Vanilla Bean and Brown Butter in this Decadent Cheesecake
1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture is well-combined. Press the crust firmly into the bottom of a greased 9-inch springform pan.
3. In a large bowl, beat the softened cream cheese until it’s smooth and creamy, ensuring there are no lumps.
4. Gradually add the granulated sugar and all-purpose flour to the cream cheese, mixing until everything is well-incorporated.
5. Stir in the vanilla bean paste, vanilla extract, and lemon juice, blending them seamlessly into the cream cheese mixture.
6. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
7. Gently fold in the sour cream and the browned butter, creating a silky-smooth batter.
8. Pour the cheesecake batter over the prepared graham cracker crust. Bake for 55-65 minutes, or until the edges are set, and the center still has a slight jiggle.
9. Allow the cheesecake to cool at room temperature, then refrigerate it for at least 4 hours, or preferably overnight, before serving.
To ensure your Vanilla Bean Brown Butter Cheesecake turns out flawless, here are a few helpful tips:
– Avoid cracks on the surface by running a knife around the edge of the pan once the cheesecake is nearly done baking.
– Proper cooling and chilling are essential for the flavors to develop and the texture to set. Allow the cheesecake to cool completely at room temperature before refrigerating.
– For a beautiful presentation, consider serving the cheesecake with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped toasted nuts.
Keywords: cheesecake, vanilla bean, brown butter